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Categories:
chicken breasts salt red potatoes carrots olive oil butter flour milk chicken nutmeg onions frozen peas fresh mushrooms pie crust
Viewed: 8 - Published at: 9 years agoIngredients
- 2 whole Bone In Chicken Breasts, Or Precooked Rotisserie Chicken Deboned And Chopped
- Salt And Pepper
- 1 pound Mini Red Potatoes
- 4 whole Carrots, Diced In 1" Pieces
- Olive Oil, To Drizzle On Vegetables For Roasting
- 3 Tablespoons Butter
- 3 Tablespoons Flour
- 1 cup Milk
- 1- 1/2 cup Chicken Stock
- 3 whole Fresh Sage Leaves, Minced Fine
- 18 teaspoons Nutmeg
- 1 pound Frozen Pearl Onions
- 1 cup Frozen Peas
- 1 cup Frozen Corn
- 6 whole Fresh Mushrooms, Sliced Thin
- 1 whole Pie Crust, You Can Use Homemade Or The Refrigerated Kind
Method
- Place chicken breasts on baking sheet and sprinkle with salt and pepper and place in the oven at 450 degrees F and roast until cooked through.
- Cool chicken for 10 minutes then remove from the bone and dice in 1 pieces.
- Place whole potatoes and diced carrots on a baking sheet.
- Sprinkle with olive oil and salt and pepper.
- Roast at 450 degrees F until veggies are tender.
- In a large sauce pan, melt butter.
- Once butter is melted, add flour.
- Whisk together and let cook for 1-2 minutes.
- Then add milk, chicken stock, salt and pepper to taste, sage leaves and nutmeg.
- Allow sauce to simmer and thicken for about 10 minutes.
- Taste to make sure you salt levels are good.
- Mix in chicken and all veggies.
- Once everything is coated in the sauce, pour into a pie plate.
- Top with pie crust and shape it to look pretty.
- Bake until golden brown on top, about 30 minutes.
